1 ray
Parsley, minced
Lemon
1 shallot, hacked
Chanterelle mushrooms
Melfort vinegar (Alsatian specialty)
Fowl stock
Salt (Guérande salt)
Pepper
First of all, melt some butter in a pan.
Add the previously hacked shallots. Let them brown for about 10
seconds.
Add the chanterelles, which have been washed, salted and lightly
peppered, because the juice will reduce.
Once the whole has gently roasted, add a little water and let the
chanterelles cook for 2 minutes. Drain and reduce the gravy.
In the meanwhile, place the chanterelles again in the frying pan
and let them sear until they become crispy.
Drain well, put the pan back on the cooking stove and let it brown.
Parallel to this, reduce the gravy from the chanterelle-cooking.
Place the ray fillet in the pan with molten butter. This is a slow
cooking. The ray must simply be gold-coloured and shrink only a
little bit, without cooking in the pan.
We have already achieved half of the preparation! The
chanterelles will become crusty and the chanterelle-gravy reduces.
Add the cut parsley to the chanterelles. Take the pan off the flame,
so that the parsley keeps its natural green colour.
Now that the ray is cooked, deice with a spoon of vinegar and
honey. Then, sprinkle the ray with this vinegar, which will make it
very tasty. Next, let it reduce on a small flame for about 30 seconds.
During this time, place the chanterelles on the serving dish by
scattering them along the side of the plate. Dispose the ray and the
vinegar in the centre of the dish and pour the chanterelle-gravy
around it.
Parsley, minced
Lemon
1 shallot, hacked
Chanterelle mushrooms
Melfort vinegar (Alsatian specialty)
Fowl stock
Salt (Guérande salt)
Pepper
First of all, melt some butter in a pan.
Add the previously hacked shallots. Let them brown for about 10
seconds.
Add the chanterelles, which have been washed, salted and lightly
peppered, because the juice will reduce.
Once the whole has gently roasted, add a little water and let the
chanterelles cook for 2 minutes. Drain and reduce the gravy.
In the meanwhile, place the chanterelles again in the frying pan
and let them sear until they become crispy.
Drain well, put the pan back on the cooking stove and let it brown.
Parallel to this, reduce the gravy from the chanterelle-cooking.
Place the ray fillet in the pan with molten butter. This is a slow
cooking. The ray must simply be gold-coloured and shrink only a
little bit, without cooking in the pan.
We have already achieved half of the preparation! The
chanterelles will become crusty and the chanterelle-gravy reduces.
Add the cut parsley to the chanterelles. Take the pan off the flame,
so that the parsley keeps its natural green colour.
Now that the ray is cooked, deice with a spoon of vinegar and
honey. Then, sprinkle the ray with this vinegar, which will make it
very tasty. Next, let it reduce on a small flame for about 30 seconds.
During this time, place the chanterelles on the serving dish by
scattering them along the side of the plate. Dispose the ray and the
vinegar in the centre of the dish and pour the chanterelle-gravy
around it.
Fried Ray with
Chanterelle
Mushrooms
Chanterelle
Mushrooms
From Chef Antoine Westermann
Restaurant Restaurant Buerehiesel
Restaurant Restaurant Buerehiesel